The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

200% Starter

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bobku's picture
bobku

200% Starter

Does anyone keep 200% hydration starter if so what has been your experience using it, how does it effect taste

Juergen Krauss's picture
Juergen Krauss

Hi, I am using it for Russian Rye a la Andrew Whitley and find it quite consistent.

Others have different opinions and experiences.

Discussions in my blog:

http://www.thefreshloaf.com/node/25661/russian-rye-making

http://www.thefreshloaf.com/node/25608/russian-rye-and-really-simple-sourdough-whitley039s-bread-matters

http://www.thefreshloaf.com/node/25940/hussian-and-german-100-ryes-4-recipes

Cheers,

Juergen